There are days where I literally look at my schedule and do not know how I am going to squeeze in some physical activity.
Yesterday was one of those days – I planned on running before work while the rest of the family slept, but my toddler woke up super early and that plan was scratched. I had a full day at work and a meeting afterwards that would last almost until bedtime.
Solution: Desk Job Fitness Circuit!
I keep a set of resistance bands in my desk for this purpose. Yesterday, I did this during my lunch break at my desk and ate lunch while working a little later. It may not have been the workout I planned on completing, but it was better than nothing. And I got in my run today instead. 🙂
How do you stay fit on busy days?
Disclaimer: Please consult with your physician before starting a new physical activity program.
Last night I tried hasselback potatoes for the first time.
They were much easier than I thought they would be, especially for the first time I’ve prepared them!
My husband loves baked potatoes (well, all things potato) and I kept seeing this type of preparation pop up on various social media sites. I was nervous putting it on the menu for a Monday night (as opposed to a weekend) but it worked out really well for our schedule.
Easy Hasselback Potatoes (Recipe inspired by Cooking Light’s version)
Serves: 2 with medium potatoes. Note: if using large potatoes, double the toppings, but be aware that it will be 4 servings!
2 medium potatoes
2 TBSP olive oil
Kosher salt, garlic powder, and pepper, to taste
2 TBSP reduced-fat shredded cheese, divided
- Preheat oven to 425 degrees Fahrenheit.
- Wash potatoes and pat dry with paper towels.
- Slice potatoes horizontally, being careful to not slice all the way through, leaving about 1/8″-1/4″ between slices. (Tip: I placed a large spoon next to the potato, to help me not slice too far).
- Using a basting brush, brush olive oil onto each potato – get some between the slices, too!
- Top the potato with seasonings. (I tend to use a heavier hand with pepper).
- Place potatoes on a baking sheet that has a coating of non-stick spray.
- Bake for 45-60 minutes, until potatoes are crisped on the edges but soft on the inside. The larger the potato, the longer it will take to cook.
- Add 1 TBSP of reduced-fat cheese to each potato. The cheese should melt without having to put it back into the oven. Feel free to season it with additional pepper! Enjoy!
What I learned: Next time, I will aim to slice closer to together and I also want to try melted butter with the potatoes instead of oil. I also need to be a little more liberal with my seasonings!
Have you made hasselback potatoes before? What did you think?
We’ve had quite a busy couple of weekends lately (our house is/was on the market-sold this week!) and I ran a few races a couple weeks ago. I’ve also been traveling a bit for work and getting home later than normal 1-2 nights per week. Needless to say, our weeknight meals have been a little haphazard and not necessarily “planned.”
I was so excited this weekend that I would be home without major events, which gave me the opportunity to work on my meal prep and try some new recipes. It was a bit challenging at times with a toddler underfoot, but made it work during nap-time and when my husband was home. A few recipes will be thrown together during the week – the night before we will enjoy, so it doesn’t matter if they get put in the oven at 8 p.m. or later.
Meal prep on the weekend always makes me feel so much better about the week ahead. Relaxed, less stressed – one less thing to focus on each day – and it gives me more time to focus on my family and getting in my workouts!
Here is our plan for the week:
Breakfast: Healthy Breakfast Bars (pictured & modified from Lean Green Bean’s Recipe here) plus hard boiled eggs
Lunch: typically consist of salads or leftovers
- Sunday – salmon burgers plus the Summer Vegetable Tian (from Budget Bytes) that I pinned ages ago and finally got around to trying. I needed to be a little heavier on the spices, but it tasted pretty good and was fairly quick to throw together. (I forgot to take a picture – it looked very pretty in the pan!)
- Monday – Slow-Cooker Honey Garlic Chicken (one of my favorites – from Just a Taste)
- Tuesday – Seafood Enchiladas (will make Monday night, new recipe)
- Wednesday – Spaghetti Sauce over Whole Grain Bread
- Thursday – Oven Fajitas (another one from Budget Bytes!)
- Friday – Leftovers or something quick
Did you do any meal prep this weekend? What are your favorite go-to meals on busy nights?